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Homemade Turkey Gravy

Make a delicious, silky smooth, and flavorful homemade turkey gravy in a few simple steps. Avoiding store-bought gravy packages has never been easier!

Enjoying a luscious gravy is pretty much the law around the holidays. When seasoned just right, the added salt and flavor will bring the perfect balance to otherwise mellow flavors of roasted turkey and mashed potatoes.

turkey gravy in gravy boat

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But let’s be honest, you need gravy on your plate just because it tastes amazing and it adds a bit of comfort to the table. The creamy richness will transform your entire meal!

This easy turkey gravy is made with 3 ingredients. A roux using butter and flour (or cornstarch) and the drippings from a cooked turkey. That’s it! You can then adjust the seasoning to your liking or leave it as is. A super simple recipe resulting in the best turkey gravy.

When you start making it from scratch, you’ll notice a difference in flavor and the ability to regulate the amount of sodium is also a plus. Trust me, you’ll never go back to using store-bought packages again!

Just 3 Ingredients!

To make turkey gravy from drippings, all you need is:

  • Butter, unsalted
  • Flour or cornstarch
  • Drippings from the turkey (or chicken broth or turkey stock)

whisking roux in pan

How to make turkey gravy

  1. Strain. Take every last bit of pan drippings from cooking your turkey and pour through a mesh strainer or fat separator. If you don’t have 3 cups, add some chicken broth.
  2. Melt. In a large saucepan, melt butter.
  3. Whisk. Whisk in flour until it has formed a paste (also known as a roux). Cook until smooth and creamy. Don’t add any seasonings yet.
  4. Thicken. Slowly whisk in the drippings, alternating whisking, and adding liquid. Bring to a light simmer until thickened. The amount of added liquid will depend on your consistency preference.
  5. Season and serve. Season with salt and pepper or any additional seasonings as well as Worcestershire sauce, if desired. Serve warm and enjoy over, well, everything!

Tip: If you like a thicker gravy but have added too much liquid, remove about a 1/4 of a cup from the pan into a separate bowl and whisk in an extra Tablespoon of flour. Then add that mixture back into the gravy and whisk until combined. Repeat as necessary.

whisking turkey gravy in pan

Tips for success

  • In order to make a smooth silky gravy, not only do you want to strain your drippings but you want to make sure it’s hot before adding it to the butter and flour. That will allow for easier blending and much smoother consistency.
  • Taste as you go. The seasonings can make or break your gravy! Season to your liking but making sure to test it along the way.
  • Once you get this easy turkey gravy recipe down, you can then start to get creative with your additions. Use the giblets for delicious giblet gravy.
  • Add some cream for an even creamier taste experience.

turkey gravy in bowl

Storing & freezing

This gravy will keep in the fridge in an airtight container for up to 4 days. Because this is not a cream-based gravy, you can absolutely freeze it for up to 4 months without it separating. Freeze in individual portions and only thaw what you need!

turkey with gravy on plate

More holiday dinner favorites:

turkey gravy in bowl

Homemade Turkey Gravy

5 from 3 votes
Make a delicious, silky smooth, and flavorful homemade turkey gravy in a few simple steps. Avoiding store-bought gravy packages has never been easier!
Cook Time: 15 mins
Total Time: 15 mins
Servings: 12


  • 1/4 cup unsalted butter
  • 1/4 cup flour or cornstarch
  • 3 cups pan drippings (can also use chicken broth)

Optional seasonings: Salt & Pepper, Worcestershire sauce


    • Pour the pan drippings from cooking your meat (get every last drop and loosened browned drippings) in a fat separator, or through a mesh strainer. If you don't have 3 cups, add chicken broth.
    • Melt butter over medium-heat in a large saucepan. Whisk in flour until it has thickened and formed a paste. Cook for 2 minutes or until smooth and creamy. Wait to add any seasonings until after the broth has been added.
    • Slowly whisk in the broth from the meat. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook until it has thickened, about 3 to 5 minutes. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.  
    • Season with salt and pepper (or additional seasonings), to taste. Add a dash or two of Worcestershire if desired.
    • Serve warm over turkey and mashed potatoes. 


    Note: If you end up adding too much liquid and want a thicker gravy, remove about 1/4 cup liquid from the pan and whisk in an extra Tablespoon of flour. Then whisk back into gravy and allow to simmer a few minutes. Repeat as necessary. 

    Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 224mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Calcium: 5mg | Iron: 1mg
    Course: Condiment
    Cuisine: American
    Author: Jamielyn Nye

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